Apr. 24, 2024 5 Gift Ideas for Mother’s Day 2024 Mother’s Day is coming soon. It’s a time to celebrate the mothers in your life — biological mothers, mothers-in-law, and other surrogate moms who have made a difference. View Article
Mar. 22, 2024 Easy Easter Recipes to Help You Celebrate With Easter just around the corner, you may be thinking about celebrating the weekend with a special meal. If you are looking for inspiration, look no further, we have three recipes that are sure to amaze your family and friends this Easter. View Article
Feb. 5, 2024 Saladmaster Beef and Vegetable Hot Pot Recipe Whether you are having family or friends over for dinner or just looking for meal inspiration to add more healthy home-cooked meals to your weekly planner, the Saladmaster Beef and Vegetable Hot Pot is a versatile dish that will leave your loved ones asking for more. View Article
Sam Mlambo / 28 septembre 2023 / Categories: Food & Recipes Roasted Vegetable Panzanella Salad Recipe Packed with fall vegetables, the Roasted Vegetable Panzanella Salad is a perfect seasonal recipe and will be a hit with all the family. Ingredients Panzanella salad 2.5 cups croutons 3 cups peeled and cubed butternut or acorn squash 3 cups halved brussels sprouts Kosher salt and fresh ground black pepper to taste 1 honeycrisp or similar apple, cone #2 3 cups baby kale 1/4 cup roasted pecans, chopped 1/4 cup dried cranberries 2 tablespoons pepitas Cider vinaigrette 1 cup apple cider 2 tablespoons apple cider vinegar 2 tablespoons minced shallot 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 tablespoon olive oil Kosher salt and pepper to taste Directions Preheat EOC to 325° f Roast pecans for 5 min stir occasionally. Remove pecans and add vegetables to the EOC. Season with salt and pepper, stir cover and cook for 10 min. Stir at 5 min. (veggies should be fork tender/golden brown) In the large double walled salad bowl combine baby kale, croutons, roasted vegetables, apples, pecans, dried cranberries and pepitas. For the cider vinaigrette in the 1qt saucepan add the ingredients. Bring the mixture to a boil then reduce the heat to a simmer and let cook for about 8-10 minutes or until it has reduced to a 1/2 cup. Pour over the salad and toss everything together until coated. Season with salt and pepper as needed then serve immediately. Watch Recipe Video Previous Article Vanilla Pancakes With Mixed Berry Compote Recipe Next Article Saladmaster Pumpkin Flan Print 8309 Please login or register to post comments.